Coronation Egg Chopped Salad (LC)

Ingredients

• 2 tbsp full-fat Greek yoghurt
• 1 heaped tbsp mayonnaise
• 1 tsp curry powder
• 2 tsp mango chutney
• 8 boiled eggs, peeled
• 4 spring onions, finely sliced
• Salt and black pepper, to taste

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To Serve (per portion):

• 1-2 handfuls of romaine lettuce, chopped finely
• 6 cherry tomatoes, chopped finely
• ⅓ cucumber, chopped finely
• 30g flaked almonds
• Fresh coriander

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Instructions:

1. Add the Greek yoghurt, mayonnaise, curry powder and mango chutney to a mixing bowl. Stir until smooth and well combined.

2. Chop the boiled eggs to your preferred texture, either chunky or finely mashed.

3. Add the eggs and spring onions to the dressing. Season with salt and black pepper, then gently stir to combine. Taste and adjust the seasoning as needed.

4. Add the lettuce, tomatoes and cucumber to a serving bowl. Spoon over one portion of the coronation egg mixture and gently toss together.

5. Top with the flaked almonds and fresh coriander, then serve. 

Note: The coronation egg mixture makes multiple portions and can be prepared in advance. Store it in an airtight container in the fridge and enjoy within 3 days. Keep the lettuce, tomatoes, cucumber, almonds and coriander separate, then assemble each salad just before serving to keep everything fresh and crisp.

Lunch

Serves: 3-4